• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » Soups

High Protein Vegan Lasagna Soup

Feb 20, 2018 -May contain affiliate links

106.7K shares
  • 1.4K
Jump to Recipe·Print Recipe·5 from 8 reviews

This thick and hearty Lasagna Soup is packed with fiber plant-based protein. Vegan and gluten-free, is a comforting a satisfying meal in a bowl!

Close up of the lasagna soup with melted cheese on top and a silver spoon scooping it put, in a white bowl over  a white surface
 
One pot meals are the best. Not only they save you time and a whole lot of cleaning up, but you pretty much get everything you need in one bowl. And during the colder months, nothing beats a bowl of warm, hearty soup. If it's packed with nutrients, even better.
 
Birds eye view of the lasagna soup with melted cheese on top and a silver spoon, in a white bowl over a white surface, with a glass of wine in the background
We've seen a lot of Lasagna Soup recipes floating around the internet lately. And although we've never tried it before, it looks so  good, we had to give it a try. We wanted to boost its nutritional value to make it a balanced meal, so instead of using regular lasagna noodles, we added Explore Cuisine Green Lentil Lasagna Sheets. 
 
Made with lentil, pea and brown rice flour, these noodles pack 11 grams of protein and 3 grams of fiber per serving. They're also certified gluten free and made with all organic ingredients.
overhead image of ingredients needed to make lasagna soup. Ingredients are in small bowls and labeled with white text

Instead of ground beef, for this Lasagna Soup we used Portabella mushrooms, which we chopped up very small, for their rich flavor and meaty consistency. We finished it up with a couple of tablespoons of cheese ( you can choose vegan or dairy), sprinkled over the top while the soup sis still hot, for melty gooey goodness.

Wanna make it spicy? Add a little (or a lot) of red pepper flakes

Wanna add a touch of freshness? Add a salad! This Lasagna Soup goes great with our Fennel, Blood Orange & Hazelnut Salad, 

Roasted Cauliflower and Spiced Chickpea Salad, and our Warm Blood Orange, Avocado & Pistachio Salad.

overhead image of nonstick pot cooking diced mushrooms
overhead image of nonstick pot cooking chunky tomato soup with a wooden spoon
overhead image of nonstick pot cooking chunky tomato soup and broken lasagna noodles with a wooden spoon
overhead image of nonstick pot cooking chunky tomato soup and broken lasagna noodles with a wooden spoon

Other vegan soup recipes you may like

  • Moroccan Harira Soup
  • Meatless Sausage and Kale Soup
  • Tomato rice soup
  • Coconut Carrot Ginger Soup
  • Sweet Potato and Peanut Soup
  • Kale and Cannellini Bean Soup
 A white bowl with lasagna soup with melted cheese on top and a silver spoon, over a white surface, with a glass of wine in the background
Did you like this Lasagna Soup recipe? Share it! You didn’t? Tell us why! You want to make it, but you have questions? We’re here to help! Connect with us via  Twitter , Pinterest or Facebook or simply leave us a comment here. We want to get to know you
This is a sponsored post. All opinions are ours.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

High Protein Vegan Lasagna Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Author: Vicky & Ruth
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Diet: Vegetarian
Print Recipe
Pin Recipe

Description

This thick and heart Lasagna Soup is packed with fiber plant based protein. Vegan and gluten free, is a comforting a satisfying meal in a bowl!


Ingredients

Units Scale
  • 2 tablespoon extra virgin olive oil oil
  • 8 oz portabella mushrooms, gills removed
  • 28 oz canned diced tomatoes
  • ⅓ cup basil, chopped
  • 4 garlic cloves, minced
  • 28 oz canned crushed tomatoes
  • ¼ cup nutritional yeast
  • 2 teaspoon dry thyme
  • 2 teaspoon onion powder
  • 2 teaspoon oregano
  • ¼ teaspoon black pepper
  • ½ teaspoon salt (or to taste)
  • 4 cups water or vegetable broth (see note)
  • 6 sheets Explore Cuisine Organic Green Lentil Lasagne, broken into small pieces
  • ¾ cup shredded mozzarella cheese or vegan mozzarella shreds. ( You'll use about 2 tablespoon per serving of soup)

Instructions

  1. Gently clean the dirt off the mushrooms and chop them very small (you can use a food processor here). Heat the olive oil in a large soup pot. Add the chopped mushrooms and cook over medium-high heat for 8-10 minutes, stirring often
  2. Add the diced tomatoes, basil, and garlic and cook for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt, and water or veggie broth and bring to a boil. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer covered for 20 minutes
  3.  Serve the soup hot, and sprinkle 2 tablespoons of cheese on top

Notes

  1. The amount of water added depends on how you like the consistency of the soup. For a thicker, heartier soup, add less water.
  2. If you are using vegan cheese, it will melt differently depending on the brand used. If it doesn't melt over the hot soup, just pop it in the microwave for a few seconds.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 ¼ cups
  • Calories: 238
  • Sugar: 11.4
  • Sodium: 832.7
  • Fat: 9.3
  • Saturated Fat: 2.5
  • Unsaturated Fat: 4.2
  • Trans Fat: 0
  • Carbohydrates: 22.7
  • Fiber: 5.6
  • Protein: 8.5
  • Cholesterol: 0

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

More Soups

  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini
  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil
  • A photo collage of best soup recipes
    33 Vegan Soup Recipes
  • Overhead image of a bowl of vegan pasta e fagioli soup. There are a salt and pepper shaker near the bowl as well as a fresh green plant and two spoons.
    Pasta e Fagioli Soup - Pasta and Beans Soup Recipe

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Comments

  1. Raquel

    February 21, 2018 at 11:53 am

    What a smart idea!! Can’t wait to try this!

    Reply
    • Vicky & Ruth

      February 21, 2018 at 2:20 pm

      Thank you!!

      Reply
  2. V

    February 27, 2018 at 7:45 am

    This soup was absolutely fantastic and filling!

    Reply
  3. Merri

    March 16, 2018 at 10:04 am

    I'm making this a second time, it was so good. Hard for me to find the lasagna, though so the first time I made it with chickpea rigatoni. I was still delicious. Not sure when to add the nutritional yeast? Wasn't too clear.
    I've made many other recipes from your website!

    Reply
    • Vicky & Ruth

      March 16, 2018 at 1:05 pm

      Hi Merri!
      We totally forgot the nutritional yeast in the steps. Thank you for bringing it to our attention! We just corrected the recipe, the nutritional yeast is added right after adding the crushed tomatoes. So glad you're enjoying our recipes! Thanks again 🙂

      Reply
  4. Segen

    April 05, 2018 at 7:02 am

    I noticed that 28oz diced tomatoes is added twice in the ingredients list. Do u require 2 cans of this?

    Reply
    • Vicky & Ruth

      April 05, 2018 at 1:51 pm

      Hi!
      Yes, the recipe calls for two 28oz of tomatoes, but one is diced and the other one crushed. Hope this helps!

      Reply
  5. Kim

    May 03, 2018 at 12:55 pm

    I would like to make this recipe but very curious as to what adds 832 mg of sodium? I am hypertensive and try to avoid high sodium dishes...any thoughts? Kim

    Reply
    • Vicky & Ruth

      May 03, 2018 at 1:13 pm

      In order to reduce the sodium in this recipe you can buy canned tomatoes without salt, low sodium vegetable broth or use water instead and reduce the amount of salt added to the recipe. Let us know if you have any more questions.

      Reply
  6. Toni Waterman

    May 13, 2018 at 9:24 pm

    Really excellent!!! My husband and I both thought it was better than most vegan dishes or Italian pasta dishes one might order out. Thank you! It is a keeper.

    Reply
    • Vicky & Ruth

      May 15, 2018 at 7:16 pm

      Thank you so much Toni!!! So glad you liked it!

      Reply
  7. Victoria

    May 14, 2018 at 11:08 pm

    Hi, what kind of vegan cheese did you use?

    Reply
    • Vicky & Ruth

      May 15, 2018 at 7:12 pm

      Hi Victoria,
      Both Daiya and So Delicious melt really well here.

      Reply
  8. Brit w.

    September 12, 2018 at 8:06 pm

    This is exactly what I expected. It’s literally lasagna in a bowl! A new fav in our home. #husbandapproved!

    Reply
    • Vicky & Ruth

      September 13, 2018 at 8:25 pm

      Awesome! So Happy to hear!

      Reply
  9. Kate

    September 23, 2018 at 5:51 pm

    Will this freeze well?

    Reply
    • Vicky & Ruth

      September 23, 2018 at 6:07 pm

      Hi!
      It should be ok to freeze, just make sure you do it before adding the cheese. You can added once the soup is defrosted and warmed up.

      Reply
  10. fati

    October 06, 2018 at 5:49 am

    OMG! My new comfort food! So easy and soooooooo delicious! Thank you! Having it for lunch today - the day after! I already know it's going to be better than last night! 😉 Made the vegan version btw!

    Reply
  11. Karen

    October 22, 2018 at 11:13 am

    This soup is fantastic!!!! If you want to delete the oil, that will work!, next time I will add 8 or 9 noodles instead of 6. I also added oregano instead of thyme. I used dairy free cheese!!!!!

    Reply
    • Vicky & Ruth

      October 22, 2018 at 3:18 pm

      Thank you, we are so glad you enjoyed our lasagna soup recipe.

      Reply
  12. Elexxus

    October 23, 2018 at 11:53 pm

    Love this recipe! I'm not a fan of mushrooms so I used diced tofu instead. Turned out great!

    Reply
  13. Heather

    October 24, 2018 at 11:33 am

    I cut the recipe in half since I’m the only vegan in the house! It was yummy!! I didn’t have crushed tomatoes so I just used a can of tomato sauce and it worked just as good!

    Reply
  14. ANna

    December 05, 2018 at 9:44 pm

    I made this tonight! Thank you for the idea! I'm trying to figure out if my tomatoes were extra acidic or something. It came out very acidic. Any thoughts? I'm trying to figure out if I missed something

    Reply
    • Vicky & Ruth

      December 06, 2018 at 1:09 pm

      Sometimes, tomatoes come out more acidic, it is the nature of the fruit. We would recommend adding a little bit of sugar to balance the acidity and even a little olive oil and cook it a little longer. Let us know if that works out.

      Reply
  15. Stephanie Thibeau

    December 11, 2018 at 11:52 pm

    Excited to try this! Comfort vegan food for the win!

    Reply
    • Vicky & Ruth

      December 13, 2018 at 11:14 am

      Yesss!! Perfect for winter 🙂

      Reply
  16. Sarah

    June 02, 2019 at 7:01 pm

    This is impossible to print. The share buttons cover up the left side of the page.

    Reply
    • Vicky & Ruth

      June 03, 2019 at 11:26 am

      Hi Sarah, thank you for letting us know. We changed the position of the sharing buttons. They should not interfere with recipe printing now. Please let us know if you have any more trouble.

      Reply
  17. Kiki

    August 27, 2019 at 3:30 pm

    I just realized I bought one can of crushed tomatoes and forgot the diced tomatoes. I do, however, have an extra 28 oz can of crushed tomatoes. Would it work to do all crushed tomatoes and no diced tomatoes??

    Reply
    • Vicky & Ruth

      August 27, 2019 at 4:16 pm

      Hi!
      Yes, it should work just fine. It'll just be a bit bit less "chunky"! 🙂

      Reply
  18. Laurel

    September 13, 2019 at 8:40 pm

    I've made this twice now and it's fantastic! I've been short on the crushed tomatoes both times and added some spaghetti sauce. This is super easy to make and doesn't take too long. Thanks for posting!

    Reply
    • Vicky & Ruth

      September 16, 2019 at 7:30 am

      Thank you so much. We live this recipe as well.

      Reply
  19. Liza

    March 01, 2020 at 5:41 pm

    Just made this tonight and it was INCREDIBLE!

    Reply
    • Vicky & Ruth

      March 04, 2020 at 3:15 pm

      We agree ;-)/. Thank you for letting us know!

      Reply
  20. Lina

    October 14, 2020 at 7:49 am

    Hi there, just wanted to say, that I loved, loved this soup!

    Reply
  21. Rebeca

    January 04, 2021 at 11:30 am

    I made this recipe for dinner last night and my family loved it:) It was really yummy. Great idea!

    Reply
  22. Lea

    August 31, 2021 at 6:39 am

    Oh my! This looks so incredibly indulgent and comforting! This looks like something both my omni husband and I would love to have for dinner!

    Reply
  23. Lea

    August 31, 2021 at 6:40 am

    Oh my! This looks so incredibly indulgent and comforting! This looks like something both my omni husband and I would love to have for dinner! (Adding this last sentence because it told me this is a duplicate comment even though I haven't commented on this post before lol)

    Reply
    • Vicky and Ruth

      September 12, 2021 at 6:38 pm

      Ha, ha! We Hope you enjoyed it!

      Reply
  24. Alli

    August 03, 2022 at 8:45 pm

    Such a simple and tasty recipe! I love lasagna and I am very lazy in the kitchen so this recipe was perfect. ✨️ Also made it a second time with added quinoa and tofu for extra protein since I couldn't find the protein noodles in store, and it turned out great! I love a good customizable recipe

    Reply
    • Vicky and Ruth

      September 05, 2022 at 3:30 pm

      I love how you adapted the recipe! Sounds great!

      Reply
  25. Kelsey

    September 05, 2022 at 10:55 pm

    This recipe was delicious!! So so so much flavor. I think I might like it better than lasagna!

    Reply
    • Vicky and Ruth

      September 08, 2022 at 3:45 pm

      Ha, ha! and a lot less work!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • a jar of pickled carrots
    Pickled Carrots Recipe - Quick, Easy and Spicy
  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini
  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love
  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce

Seasonal

  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese
  • Apple potato latkes with Silan tahini sauce on a green wood surface
    Potato Latke Recipe with Apples
  • A close up on a vegan sticky toffee pudding topped with whipped cream
    Vegan Sticky Toffee Pudding
  • a small white bowl holding several pieces of chopped date bark
    Chocolate Date Bark - A 5-Ingredient Recipe

Footer

Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+